{"id":29703,"title":"Ginger and Scallion Chicken Stir-Fry (\u8591\u8525\u96de)","modified":"2026-07-24T21:40:58+02:00","plain":"A delicious Malaysian stir-fried chicken with ginger and spring onions\n\n\n\nJust like Malaysian fried pork or ginger beef, this delicious easy Asian recipe has its origins in the Chinese diaspora in Malaysia. More specifically, a similar dish can originally be found in Cantonese Chinese cuisine. Not to be confused with the delicious ginger chicken, though  \n\n\n\nMy Hakka pork recipe, or Malaysian fried pork belly\n\n\n\nDai chow cuisine\n\n\n\nThis dish falls into what is called in Malaysia \u201cDai chow cuisine\u201d, which literally means \u201cbig fry\u201d in Cantonese. It refers to a wide range of typical stir-fried dishes that can be ordered, ranging from vegetables to long-simmered soups, meats, seafood, steamed fish, and much more. \n\n\n\nStir-fried beef with pineapple is a classic from these establishments\n\n\n\nTraditionally, dai chow restaurants were frequented by Chinese families when cooking for everyone at home became too demanding. The concept is similar to home-cooked meals, where several dishes are placed on the table and shared with rice. \n\n\n\nHowever, due to Malaysia's cultural diversity, these restaurants have ended up attracting a wider audience. If you go on a trip to Kuala Lumpur, you are 100% sure to come across them. \n\n\n\nThe main ingredients of Malaysian stir-fried chicken with ginger and spring onions\n\n\n\nLight soy sauce: not to be confused with dark soy sauce, this is the classic salty soy sauce found everywhere\n\n\n\nOyster sauce: adds a magnificent umami and salty touch to the dish\n\n\n\nSesame oil: brings a delicious nutty flavor to the entire dish\n\n\n\nShaoxing wine: Classic Chinese rice wine. Can be replaced with dry sherry \n\n\n\nThe chicken: Absolutely use chicken thighs. Maximum juiciness and flavor will be guaranteed. Well, you can use breast meat, but it will be less flavorful. At your own risk   \n\n\n\n\n\n\tStir-Fried Chicken with Ginger and Spring Onions\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t400 g chicken thighs (boneless, sliced, skin on)40 g ginger (thinly sliced)3 spring onions (white parts only, thinly sliced; reserve the green parts for garnish)4 cloves garlic (minced)0.5 onion (cut into wedges)Marinade1 tablespoon light soy sauce1 tablespoon oyster sauce1 teaspoon sesame oilwhite pepper (to taste)1.5 tablespoons cornstarchSauce1 tablespoon light soy sauce1 tablespoon oyster sauce3 tablespoons Shaoxing winewhite pepper (to taste)30 ml water1 teaspoon cornstarchGarnishGreen parts of the spring onions, thinly slicedTo ServeCooked white rice\t\n\t\n\t\tToss the chicken with the marinade ingredients, except the cornstarch.Add the cornstarch and toss to coat. Let marinate for 15 minutes.In a bowl, combine the sauce ingredients, except the cornstarch and water.In a separate bowl, mix the water and cornstarch.Heat a little oil in a pan or wok and saut\u00e9 the ginger until golden. Add the garlic.Add the chicken. Cook on one side without stirring until a crust forms, about 5 minutes, then turn all the pieces over.Add the white parts of the spring onions and the onion. Cook until tender.Pour in the sauce and cook until slightly reduced.Add the water-cornstarch mixture and stir quickly until the sauce thickens.Add the green parts of the spring onions, stir, remove from the heat, and serve hot over rice.\t\n\t\n\t\tFor the best texture, let the chicken brown properly before you start stirring it.\n\t\n\t\n\t\tPlat principalMalaisienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29703"}],"version-history":[{"count":3,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29703\/revisions"}],"predecessor-version":[{"id":132597,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29703\/revisions\/132597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26603"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}